Mushroom Risotto: How To Make The Creamy Italian Dish At Home Recipe

Name: Mushroom Risotto: How To Make The Creamy Italian Dish At Home Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian

Recipe By Slurrp Editorial

Mushroom risotto is a creamy Italian rice dish prepared with arborio rice, mushrooms, garlic, butter and lots of Parmesan cheese. The rice is slowly cooked with the vegetable stock until it gets a soft and creamy texture, whereas the addition of mushrooms adds a rich, earthy flavour to the dish.

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Mushroom Risotto: How To Make The Creamy Italian Dish At Home

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Ingredients for Mushroom Risotto: How To Make The Creamy Italian Dish At Home Recipe

1/4 cup Arborio Rice
50 g Mushrooms
As required Sliced
1/4 nos medium onion
As required finely chopped
1 nos cloves garlic
As required finely chopped
1/2 tbsp Butter
1/4 tbsp olive oil
0-1/4 cups ½vegetable stock
As required kept warm
As required ½ cup Parmesan cheese
As required Grated
As required ¼ cup white wine
As required Optional
As required ½ tsp black pepper powder
As required ½ tsp Dried Oregano
As required Salt
As required to taste
1/2 tbsp fresh parsley
As required Chopped

Directions: Mushroom Risotto: How To Make The Creamy Italian Dish At Home Recipe

STEP 1.In a pan, heat 1 tbsp butter and olive oil. Add the sliced mushrooms and cook over medium to high heat until they release their moisture and turn a bit golden. Remove and keep aside.
STEP 2.In the same pan, add some more butter along with chopped onion and garlic. Sauté them for about 2 to 3 minutes until the onion turns soft and translucent. Do not brown too much.
STEP 3.Add the arborio rice and mix it continuously for about 1 to 2 minutes until the grains get lightly toasted and are also well coated with the butter. Add white wine, if using, and cook until it is mostly absorbed.
STEP 4.Add a ladleful of warm vegetable stock to the rice and mix gently. Once the liquid is almost absorbed, add another ladleful. Continue this process slowly, stirring often, until the rice turns creamy and soft but still has a slight bite.
STEP 5.Now, add the sautéed mushrooms, black pepper, oregano and salt to this. Mix everything well and cook for another 2 to 3 minutes so the mushrooms get mixed into the risotto without turning too soft
STEP 6.Switch off the flame and mix in grated Parmesan cheese. Add a splash of warm stock if the risotto appears to be too thick. Mix until glossy and creamy, then garnish with some chopped fresh parsley and serve hot.

Nutrition
value

205

calories per serving

4 g Fat4 g Protein39 g Carbs2 g FiberOther

Current Totals

Fat
4g
Protein
4g
Carbs
39g
Fiber
2g

MacroNutrients

Carbs
39g
Protein
4g
Fiber
2g

Fats

Fat
4g

Vitamins & Minerals

Calcium
30mg
Iron
3mg
Vitamin A
185mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
13mcg
Vitamin B12
0mcg
Vitamin C
10mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
37mg
Manganese
< 1mg
Phosphorus
76mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial